Spicy chicken salad

Spicy chicken salad

For extra colour, add some cherry tomatoes and some thin strips of red and yellow bell peppers and garnish with a little grated carrot.

Ingredients:

225 g (8 oz) young spinach leaves

3 celery stalks, thinly sliced

1/2 cucumber, thinly sliced

2 scallions, thinly sliced

45 ml (3 tbsp) chopped fresh parsley

350 g (12 oz) boneless, lean roast chicken, thinly sliced

Smoked almonds, to garnish (optional)

Dressing:

2.5 cm (1 inch) piece fresh ginger root, finely grated

45 ml (3 tbsp) olive oil

15 ml (1 tbsp) white wine vinegar

15 ml (1 tbsp) honey

2 ml (1/2 tsp) ground cinnamon

Salt and pepper

Directions: Thoroughly wash and dry the spinach leaves on paper towels. Toss the celery, cucumber, and scallions with the spinach and parsley in a large bowl. Transfer the salad ingredients to serving plates and arrange the chicken on top. To make the dressing, combine the grated ginger, olive oil, wine vinegar, honey, and cinnamon in a screw-topped jar and shake well to mix. Season with salt and pepper to taste. Pour the dressing over the salad. Scatter a few smoked almonds over the salad to garnish, if using.